Beef Tart


  • 6 oz beef tenderloin
  • 1 sheet puff pastry, frozen, thawed
  • 6 oz mushrooms, sliced
  • 4 tsp olive oil
  • coarse salt to taste
  • all purpose flour for dusting
  • 2 tsp thyme leaves
  • 1/2 cup dry white wine
  • 1 garlic clove
  • 1/4 foie gras mousse
  • 1 Tbsp unsalted butter


  1. Preheat oven to 400°F. Season beef with salt and pepper if desired, heat 2 tsp of oil in an ovenproof skillet and cook the beef until completely browned, for 1-2 minutes on each side.
  2. Transfer the skillet to the oven, cook for 10 minutes at medium heat or until you obtain the desired doneness. Transfer to a plate and let cool at room temperature.
  3. Meanwhile, on a floured surface, cut the puff into 2 6″ squares and reserve the remaining dough for later use. With a paring knife, score a .5″ border around each square. Place on parchment paper and refrigerate for 15 minutes.
  4. Put the dough on a baking sheet, bake for 10 minutes at medium temperature. Dough should be golden brown and puffed.
  5. In a skillet, melt the butter with 2 tsp of oil over medium heat. Add the mushrooms, garlic and thyme and cook until mushrooms are tender, for 8-10 minutes. Add wine and cook until reduced by half, then transfer the mixture into a bowl.
  6. Add foie gras mousse to skillet and reduce heat to low, stirring until melted.
  7. With a spoon, flatten the inside of each pastry square and place slices of beef, then spread mushroom mixture on top. Drizzle with sauce and serve warm.

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